Description
This Delicious Chicken & Sweet Potato Rice Bowl Recipe is a healthy, balanced, and easy-to-make meal. Tender chicken, roasted sweet potatoes, and fluffy rice come together with a simple tangy sauce for a satisfying, wholesome dinner or meal prep idea!
Ingredients
**For the Chicken:**
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper, to taste
**For the Sweet Potatoes:**
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon cinnamon (optional)
1/2 teaspoon paprika
Salt and pepper, to taste
**For the Bowls:**
2 cups cooked jasmine or brown rice
1 cup baby spinach or kale
1/4 cup red onion, thinly sliced
1/4 cup feta or goat cheese (optional)
**For the Sauce:**
2 tablespoons Greek yogurt
1 tablespoon lime juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 tablespoon water (to thin)
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread evenly and roast for 20–25 minutes until tender and caramelized.
3. While potatoes roast, heat olive oil in a skillet over medium-high heat.
4. Season chicken with garlic powder, paprika, cumin, salt, and pepper. Cook for 6–7 minutes per side until golden and cooked through (internal temp 165°F). Let rest and slice.
5. Whisk all sauce ingredients in a small bowl until smooth. Adjust seasoning or thickness as desired.
6. Assemble bowls: Add rice to each bowl, followed by spinach, roasted sweet potatoes, and sliced chicken.
7. Drizzle with creamy sauce, sprinkle with feta, and serve warm!
Notes
Swap rice for quinoa or cauliflower rice for a low-carb version.
Add avocado, roasted chickpeas, or corn for extra flavor.
Great for meal prep — store in airtight containers for up to 4 days.
Reheat chicken and potatoes before serving for best taste.